Usually for Christmas I prepare a standing rib roast. Since this year's group will be small I have decided to do a Pichana, Sous Vide with a reverse sear. Since I know nothing of Sous Vide, I would appreciate some advice from the experts. I will be vacuum packing the meat but that's as much as I know.
How long to keep the meat in the water and at what temperature is what I need advice on.
Thanks in advance, and Merry Christmas to all,
John
How long to keep the meat in the water and at what temperature is what I need advice on.
Thanks in advance, and Merry Christmas to all,
John